DINNER MENU

Our traditional recipes are from Rome, Umbria and Tuscany. Our gnocchi and fresh egg pasta

are house-made every day. We make everything in our own kitchen and do not buy prepared

products of any kind. And if your dish is not perfect, please let us know immediately.

 

 

     ANTIPASTI/   STARTERS    [ gluten free = g-f ]

pane e olio ciabatta bread, roasted peppers, extra virgin olive oil, aged balsamic vinegar   2.00

salumi e formaggi – pecorino, gorgonzola, provolone and three types of Molinari salami [g-f]  12.00

burrata alla panna  fresh cream mozzarella, tomatoes, fresh basil, olive oil, crostini   [g-f]   9.50  

Adriatico  – marinated seafood: calamari, wild-caught shrimp, mussels, in vinaigrette, arugula  [g-f]  10.00

polpette  – meatballs Piedmontese: house-ground beef, pork, red wine, bread, fontina, cream  10.50

polenta tre formaggi – creamy polenta, three cheeses in tomato sauce8.00

 

  

    ZUPPE, INSALATE/  SOUPS, SALADS     

soup of the day – with our house-made roasted chicken stock; please ask your server   8.00to 10.00

barbe rosse – artisan greens, baked red beets, red onion, garlic vinaigrette, crumbled gorgonzola  [g-f]  8.00              

insalata mista  –  artisan greens, mixed seasonal vegetables, balsamic vinaigrette[g-f]  7.00

caesar salad  –  classic recipe: artisan romaine, egg, anchovy, parmesan, croutons   8.00

 

                         LARGE ENTRÉE SALADS – made with artisan greens

          del mare  – sauteed salmon, shrimp and rock cod, calamari ceviche, olives, cucumber,

                                          tomato, lemon vinaigrette, crostini[g-f if no crostini]  18.50                            

di campo  –  vegetarian: grilled sweet peppers, zucchini, arugula, spinach, kale, mushrooms,                                                                                                             steamed potato, pecorino, balsamic vinaigrette [g-f if no crostini]   15.00

 

  CONTORNI/  SIDE DISHES    [ all are gluten free ]

verdure alla griglia  – grilled zucchini, organic kale, sweet red peppers, sautéed with garlic   7.00

broccoli in padella  – broccoli, steamed, sautéed in olive oil and garlic   6.50

cavolini  – Brussels’ sprouts, steamed, sautéed with guanciale/pancetta, garlic, white wine glaze 8.00

patate con herbe – Yukon gold potatoes, sautéed in olive oil with fresh herbs– 6.50

                

 

 

                       PASTA        ◊ = pasta made fresh every day in our kitchen                                                           

  tonnarelli alla carbonara – house-made pasta, guanciale (pork), egg, pecorino, black pepper17.00

◊  ragù d'agnello con pappardelle – lamb, slow-cooked in red wine with house-made pasta18.50

◊  cannelloni ricotta e spinaci – house-made pasta stuffed with ricotta, spinach, in tomato sauce17.00

◊  gnocchi – house-made potato dumplings - choice of:  • tomato sauce and basil - 16.00

               gorgonzola cream and cooked apples - 17.00                   pesto - basil, olive oil, walnuts, parmesan, garlic – 17.00

            •  gnocchi in sage butter, extra virgin olive oil, parmesan –  15.00

spaghetti, deCecco imported  – choice of: classic tomato sauce, basil, parmesan  { vegan if no cheese }  15.00                  

             pesto made with basil, olive oil, walnuts, parmesan, garlic, cream {vegan if no cream}  16.00 

penne al fornobaked penne with fontina, provolone, asiago, parmesan, cream 14.00

spaghetti con polpette – meatballs & spaghetti, Roman style, with classic tomato sauce   18.50

rigatoni con ragù toscano  – pasta with slow-cooked beef and pork ragù, touch of cream   17.00         

polenta con ragù – creamy polenta, with rich ragù of pork, beef, sausage  [g-f = gluten free]   16.00

per ragazzi – childrens’ pasta [only for kids], penne with butter or cream or tomato sauce8.00

 

    CARNI—  MEAT   

    pollo con marsala – chicken breast in sweet Marsala, mushrooms, purèe potatoes[g-f]   18.50             

brasato di maiale – pork shoulder braised in red wine, apples, balsamic, purèe potatoes  [g-f]  18.50

filetto alla griglia – Black Angus filet mignon, 8oz. fire-grilled, fresh spinach, roasted potatoes  [g-f]  26.00              

tagliata di manzo – New York steak, 8oz. grilled, sliced over arugula, parmesan, sautéed vegetables 19.50

salsiccia d’Umbria   grilled Molinari sausages, creamy polenta, sautéed vegetables [g-f]  16.00

 

    PESCI—  FISH     

scampi spiediniwild-caught shrimp, grilled, 2 skewerswith mushrooms, vegetables[g-f]   19.50

pesce pesto – wild rock cod, white wine, garlic, pesto, fresh spinach, sautéed vegetables [g-f 18.50

pesce pizzaiola – wild rock cod, tomatoes, olives, capers, garlic, sautéed vegetables  [g-f]   18.50

 

 

                           If you do NOT want parmesan cheese sprinkled on your dish, please tell your server

                   No substitutions or modifications. Our traditional dishes are perfect the way they are.

 

  il vecchio,  traditional Italian cooking – 110 Central Ave., Pacific Grove, CA 93950

          tel 831 324 4282 – open every evening at 5 pm

 

 

 

 

Aperitivi   

typical Italian before-dinner drinks

These traditional aperitivi awaken your appetite and add a festive note to any meal

All are made with pure ingredients: no artificial flavors or colors

 

il vecchiosweet vermouth & chardonnay over ice - the most typical Roman pre-dinner drink —  4

prosecco puro–  straight sparkling prosecco, dry yet fruity— 7              •  an entire bottle:  28

Sicilian–  marsala from Sicily, lemon, fizzy water, over ice - imagine a sunny day in Palermo   —  5

Galileo  straight Alessio vermouth, sweet, aromatic, pungent - from an 1800family recipe— 6

Fellini–  extravagant herbal flavors of Contratto Bitter with moscato,  fragrant citrus & honeysuckle   — 5

Sofia Loren  –  deeply intense petite syrah, sweet vermouth, pomegranate, orange & cherry—  6

Romeo  –  provocatively pungent Contratto Aperitif with bubbly prosecco, orange twist,  ice—  6

kir–  a famous French! aperitif- our own crème de cassis (black currant/dry sherry)  with chardonnay—  5   

kir royale–  the queen of French aperitif - crème de cassis with bubbly prosecco—  7

OTHER BEVERAGES

draft beer - locally brewed, Big Sur Golden ale, not pasteurized, pairs perfectly with Italian food   6.00

carafe of fresh sparkling mineral water – one quart   2.00   

iced tea - brewed with Assam black tea2.50

Italian soda - pure fruit syrup in sparkling water3.00

             black currant-  orange-  lemon-  pomegranate-   raspberry-   sour cherry

Coca Cola - regular or diet  2.50 

house coffee - fresh brewed, regular or decaf   3.00

espresso  3.00        cappuccino   4.00       pot of tea  3.00

 

house red, Petite Syrah, California –or– house white, California Chardonnay —  6.00

                                           

                No substitutions or modifications. Our traditional dishes are perfect the way they are.

        No separate checks.  Only two credit cards per table.  We add 20% gratuity for parties of six or more.

                Due to the water shortage, water is served upon request.  Corkage fee $25 per 750 ml